Umami in Cocktails and Canadian Wild Edibles

Umami in Cocktails
Exploring the Fifth Flavor Behind the Bar

We’ve seen bar programs incorporate the farm-to-table ethic not long after kitchens themselves;
we’ve also seen mixologists tackle modern technology from the kitchen, ranging from the use of sous vide to foams and liquid nitrogen. ...

Full Story: Umami in Cocktails: Exploring the Fifth Flavor Behind the Bar;

"Life is like a game of cards. The hand you are dealt is determinism; the way you play it is free will. ~Jawaharlal Nehru"(*)

Food News
Canada's Master of Wild Edibles

When the fresh matsutake mushrooms arrived at the Forbes Wild Foods office in Toronto, Meaghan Lynch rushed to open the box.
The valuable pine mushroom, loved by many—but particularly by the Japanese, who will pay more than $100 for a good one—had been harvested in northern Quebec for the first time. ...
Full Story: Canada's Master of Wild Edibles;

See Also: Portobello Mushroom Cheeseburgers - Recipes for Health



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